Meat+Poultry - August 2020 - 81

Y

es, you may call him "Jeopardy! John."
John Draz, Certified Research Chef
and executive research chef for South
Holland, Ill.-based Ed Miniat Inc., did win
$26,000 on the game show 20 years ago
and although he didn't have to answer any
culinary-related clues while on the show, he
did for the tryouts.
"I think having the right answers to two
categories with food questions in my mocktryout prior to the show may have helped me
get chosen as a contestant," he said. "Or, at
least it probably didn't hurt."
And Chef Draz is also in a win-win situation
at Miniat. The family-owned, 115-year-old
company is a producer of cooked proteins
such as beef, chicken, pork, turkey and lamb
using sous vide technology, which cooks food
under vacuum in a water bath. Miniat produced
about 100 million lbs of protein last year for
customers in the United States and Canada.
Draz works at the company's South Holland
facility, which includes a culinary center,
and the meat processor also operates a plant
in Chicago.
Miniat uses sous vide technology to
maximize the quality of its products, Draz said.
"The ability to precisely control
temperature and cook by moist heat for longer
times than other methods yields more tender
products that retain more moisture, resulting
in juiciness and higher yield," he said.

he said. "We also recognize the trend toward
more plant-based diets, and to that end we
have been working on offering some legumes
and whole grains."
One challenge in producing proteins for
frozen dinners involves maintaining product
quality. "Microwaving can be hard on wholemuscle proteins, drying them out and making
them chewy, so we customize the preparation
and cook cycle specifically for each product,"
he said. "Additionally, reheating and frozen
storage can affect the flavor of proteins, so
we employ marinade techniques to ensure a
delicious product to the consumer."

STARS OF THE SHOW
Miniat takes pride in offering customers what
they request. "Specific cuts of meat and poultry
are customized to our customers' needs
taking into account raw material prices and
what grade it is, and we hand trim it to their
specifications," he said. "We can also sear the
protein; grill mark it; and cut, slice and dice
it the way they want. We can likewise add
flavor profiles to the meat, which can include
marinades, rubs and topical seasonings."
One food trend, particularly with
millennials, involves more adventurous and
international cuisine.
"We do a good job of addressing their desire
for more authentic flavors and products," he
said, "and Latin- and Asian-style proteins are a
definite request."

Ed Miniat Inc. specializes
in the use of sous vide, a
method of cooking foods in
vacuum-packed bags that
are submerged in heated
water to preserve moisture
and improve quality.

Ed Miniat Inc.; Pawel Bartoszek - stock.adobe.com

THE DAILY DOUBLE
Beef and chicken are Ed Miniat's top-selling
proteins.
"As executive research chef, I develop
products and menu items for the frozen food
industry and national restaurant chains,"
Draz said.
And the proteins need to be a logical fit
for sous vide cooking. "Not all food products
do well in this platform," he said. "If products
can be cooked sous vide, there needs to be a
distinct benefit to the product to justify the
process and cost."
Menu items include meats for frozen
dinners in supermarkets and for soups
in foodservice.
"We are also starting to expand our line
with new products such as chicken cooked in
an enchilada sauce, beef braised in stout gravy
with vegetables and an au gratin potato dish,"
www.meatpoultry.com | 08.20 | MEAT+ POULTRY

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Meat+Poultry - August 2020

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